Step 1

Note: The ingredients and measurements are just guidelines - make this board your own! Scale up or down as needed; add/or swap out ingredients. There is no right or wrong as long as you have a variety of textures and savory, salty, sweet flavors.

Step 2

Select the board: If you don't have a very large board/platter, use whatever you do have! Use platters, cookie sheets, cutting boards, etc., and pair as many as you need to together. If your board(s) isn't large enough to fit all of the items, add what ingredients you can, then restock as needed.

Step 3

Cheeses: Space out the cheeses on the board. Slice hard and semi-hard cheeses into squares, triangles, cubes, etc. and fan them out. Cut a few wedges into the brie. Place mozzarella balls in a bowl.

Step 4

Meats: Place the meats next the cheeses they pair well with, leaving space around the brie for nuts, berries, and honey. Fold the meats in a variety of patterns (I fold in half, then in half again) or fan them out.

Step 5

Pickled Items and Spreads: Add your pickled items, jellies, honey, spreads, dips, etc. to bowls and ramekins. Add them to the board next to items they pair well with (i.e. honey and jam next to brie, olives next to mozzarella).

Step 6

Fruit: Note, I don't measure any of the fruit, just fill in the spaces as needed. Slice or cube the fruit and cut the grapes into portions so they are easy to grab. Place the fruit next to the fruit they pair well with (i.e. berries around soft cheeses/brie, apples next to Gouda/cheddar).

Step 7

Nuts and Nibbles: Add pistachios, pecans and/or walnuts around the brie or soft cheeses. Other nuts like peanuts and cashews can be placed in any spaces. Add any extras like chocolate squares.

Step 8

Add crostini and crackers: Arrange the crackers and crostini in any empty spaces. The platter is usually bursting at this point, but you can usually squeeze the crackers in around the borders of the platter. You can also serve extra crackers/bread in a separate serving dish.

Step 9

Add serving utensils: Add spoons, knives, mini forks, toothpicks, etc. to the spreads, honey, dips, olives, pickles, etc. You may also wish to label the meats and cheeses.